summer tomato

A tomato is certainly a useful product that supplies us with energy and essential minerals, has a refreshing effect and pleases our eyes and tastes! It is best to start lunch with it: for example, drink a glass of tomato juice or eat fresh tomato salad – it stimulates the appetite, stimulating the production of gastric juice and facilitating further absorption of food. There are thousands of varieties of tomato: some are especially rich in vitamin C, others are rich in essential amino acids, and without exception, all varieties contain lycopene, a beneficial substance related to carotene. Scientists have long been studying this antioxidant, which can slow down the aging process of cells.

South America is considered the birthplace of the tomato – it was from there that the Spaniards brought this priceless culture to Europe in the 1920th century. A member of the nightshade family, the tomato is a close relative of the poisonous mandrake – it is because of these dubious “family ties” that it has long been considered poisonous. Until the XNUMXth century, it was used exclusively as a decorative element, and only then did they finally decide to taste it. At first, he fell in love with the inhabitants of the Mediterranean, and since the XNUMXs has become a culinary symbol of the southern countries. Tomatoes are great both raw and stewed. In addition, it easily turns into a thick and flavorful puree and is an excellent binder for many types of sauce. “I am only talking about “homemade” tomatoes with their unique taste and aroma, ripened in the sun and absorbed the warm feelings of the people who grew them, specifies Alain Passard. “A tomato like this changes taste registers in the blink of an eye, going from sour to sweet to salty. An amazing bouquet of all kinds of sensations, a real festival of shades for our taste perception!

tomato sushi

For 4 persons

Prepare: 3-5 minutes

Preparation: 15 minutes

• 2 sheets of rice “paper”
• 4 medium tomatoes
• 1 tsp sweet mustard
• 1 tsp balsamic vinegar
• 2 Art. l. olive oil
• 1 tsp. soy sauce
• chervil leaves
• chives flowers
• head of young garlic

Preparation

Immerse the rice plates in a bowl of cold water for 4 minutes. Cut the tomatoes into circles, and then into sticks (stripes). Using a pastry brush, coat the rice plates with mustard on one side. Place the tomato sticks on the same side, then roll into a long roll. Cut it into bars about 4 cm long; for each piece, add a drop of mustard and place a strip of tomato on top. For the dressing, combine a teaspoon of balsamic vinegar, a teaspoon of soy sauce, two tablespoons of olive oil, chervil leaves, chives and minced garlic. Arrange the resulting “sushi” on plates, drizzling with dressing to taste.